In this hands-on Zoom class we will be making all-purpose egg pasta dough, a versatile dough that can be used for many shapes. We’ll mix and knead the dough, then use a pasta rolling machine to stretch it. I’ll teach you how to cut the dough into a variety of noodles and shapes using a knife and various pasta cutters. We’ll get into details about how thin or thick your pasta sheets should be depending on the shape and the sauce. We’ll talk about how to properly store and cook your homemade pasta, and which shapes and sauces go together. And, we’ll make sauce to dress our beautiful homemade egg pasta.
You will receive printable recipes as well as a list of ingredients and equipment needed a week before class. The day before class, you’ll receive an email with a link to join the class on Zoom.
BONUS: I am excited to be collaborating with Dan Ewert, a Vancouver-based maker of artisan pasta tools. Dan is providing a special discount on his straight and fluted brass pasta/pastry cutters with custom wood handles. Details on how to order will be provide upon registration.
Other classes in this series are:
Pasta 101: Semolina Pasta and Hand-Made Shapes
Pasta 301: Ravioli and other Stuffed Pasta
Pasta 401: Homemade Gnocchi (Potato or Ricotta, depending on the season)
Pasta 501: Special Shapes (a rotating selection of “showstopper” pastas and sauces)
Pasta 601: Heritage and Whole-Grain Pasta
All classes take place on Zoom and generally run for 2 hours. Spaces are limited to 6 t o 10, depending on the class, so that everyone can receive the individual instruction necessary to master pasta-making and shaping techniques.
Making homemade pasta can seem daunting but once you get going you’ll be unstoppable!